Ingredients for Pork Rub:

• Use skinless whole shoulder or pork butt
• 2 cups brown sugar
• ½ cup kosher salt
• ¼ cup paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper

Ingredients for Injection Broth:

• 2 cups apple cider
• 1 cup brown sugar
• 1/2 cup kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper

Directions:

1. Inject the roast with as much of the broth as you can, and cover with rub
2. Put the roast into a large Ziploc bag or container and allow to sit overnight, refrigerated
3. To cook: preheat grill to 230F and get a slow smoke going for about 2 hours
4. Try and get the roast to slow cook for about 12-20 hours (depending on size)
5. After 5 hours, roast should be 165F – take off cooker and wrap in tin foil
6. Put back on cooker or in oven at 250F
7. The roast is done cooking when internal temperature is about 185F
8. Take it off and wrap it in a towel and put into a small insulated cooler (no ice) to keep warm and allow the meat to rest for up to 1 hour
9. Pull pork with hands
10. Finish with favorite BBQ sauce.